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Improving the technology of creating gluten-free bakery products based on compound flours

The Journal of Almaty Technological University
2024-09-18 | Journal article
Contributors: N. B. Utarova; A. B. Nurtaeva; M. M. Kakimov; G. D. Akshoraeva; B. M. Iskakov
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Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan

Foods
2024-01-15 | Journal article
Contributors: Nazira Utarova; Mukhtarbek Kakimov; Bożena Gajdzik; Radosław Wolniak; Ainur Nurtayeva; Saule Yeraliyeva; Michał Bembenek
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Investigation of rheological properties of zein dough and its qualitative indicators

Bulletin of Shakarim University. Technical Sciences
2023-12-28 | Journal article
Contributors: G. D. Akshorayeva; M. M. Kakimov; A. B. Nurtayeva; N. B. Utarova; N. S. Mashanova
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Exploring the Technology of Gluten-Free Bread

The Journal of Almaty Technological University
2022-12-22 | Journal article
Contributors: A. B. Nurtaeva; N. B. Utarova; G. D. Akshoraeva; M. S. Myktabaeva; M. B. Abilova
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